Nicolau D'Almeida M Branco Porto Porto

Description

Until about 1756, the production of “shipping wines”—the name given to Port wines at the time—followed the so‑called “old process” of vinification. Fortification, always in a small volume, took place only after fermentation had finished, yielding dry wines. In 1820 the modern fortification process emerged, in which the alcoholic fermentation was deliberately halted, producing sweet wines. This method only became widespread in 1852, by which time Port wines began to resemble their modern counterparts. Thus, Port wine is a fortified wine produced in the Demarcated Region of the Douro under peculiar conditions stemming from natural and human factors. The traditional production process includes stopping the fermentation of the must by adding grape spirit, blending the wines, and then aging them. Port wines are divided into different categories according to the type of ageing, ranging from Ruby, Tawny, White, and Rosé styles. The bottling year may not match the image shown. (illustrative image only)

Food pairing

Desserts, cheese, nuts